Dried Beans??!
Answers: I have brought a selection of dried beans and i know i have to soak them to eat them - But how long can you keep them in water (for instance will they dissolve into a nasty mush or just go off after a few days?)
Most beans can soak for a long time and will not get mushy. Typcially most beans are soaked overnight.
The main purpose of soaking is to rehydrate the beans to aid in the cooking process. You can cook dry (unsoaked) beans, but it takes longer and you'll need to watch the water level since the unsoaked beans will absorb a lot of the liquid.
Some beans don't need to be soaked. Split peas, lentils and barley come to mind.
you don't have to soak them, just wash them and cook them- as for turning to mush- I have only let them soak overnight, but they weren't even close to mush. I would say if you soak in the refridgerator, you could probably keep them in there a couple of days and be o.k.- they wouldn't mush.
Soak them for at least 6 hours and as long as 24.
http://www.ochef.com/662.htm
You have to cook them, too. Soak them overnight, then start them cooking the next morning and add the seasonings and whatever you're flavoring them with then.
Soaking them won't make them disolve. And, don't keep them unrefrigerated in the water for more than overnight.
Don't soak them any longer than a day. Otherwise, they will start to spoil by getting slimy or even sprouting. Then they are not good to eat.
I don't soak beans, I just pick through and wash. Then bring to a boil and simmer. The flavor is so much better even though it takes a little longer. But my beans bring on big poots. Maybe soaking helps that. I've never found any difference. I don't think you should soak them for over 24 hours.
Pinto beans- I learned not to soak the beans. Rinse the beans ,add to pot with ham hocks. Cover a couple inches over the beans with water.
Bring to boil, then simmer keeping an eye on the water level.
When beans are tender remove ham hocks from beans, remove fat and bones from ham hocks and shred ham.
Add ham back to beans with kosher salt and canola oil.
This makes a thicker broth than soaking beans.